Mascarpone Cream Recipe | Julie Blanner (2024)

FAQs

Is mascarpone same as whipping cream? ›

Is mascarpone the same as whipping cream? No. Mascarpone is an Italian cream cheese made with heavy cream, and whipping cream is made with heavy cream that didn't go through the process of cheese making.

You might have heard mascarpone referred to as mascarpone cream. The difference between mascarpone cheese and cream is mascarpone cream is made from mascarpone cheese, eggs, and sugar that are whipped together. The result is the whipped topping that's used to make tiramisu.

It is a fresh cheese that is most commonly made with pasteurized cow's milk. Unlike some cheeses, which have animal-derived rennet added, mascarpone is vegetarian. It's made by heating heavy cream and adding an acid like tartaric acid (aka cream of tartar), citric acid, or lemon juice to solidify and thicken the cream.

If you accidentally over-whip the mascarpone and it turns grainy, you can rescue it by folding in a splash of cream until it smooths out again. You can use it right away or cover and refrigerate it for up to 2 days or so.

Substituting Mascarpone for Heavy Cream

Often referred to as mascarpone cheese, this thick dairy product has a fat content of about 44%. It's made in a similar way to sour cream and crème fraîche, but is much sweeter and thicker by comparison. It makes a great substitute and you can use it in soups, stews, and sauces.

No, mascarpone cheese is not healthier than cream cheese as it contains 25% more fat than cream cheese. Yet mascarpone cheese is only preferred for its extra smooth texture. You can use cream cheese and mascarpone cheese for salty and sweet dishes.

Is Philadelphia cream cheese mascarpone? No marscapone and cream cheese are completely different. There are cases where one may be substituted for the other but as a general rule you should use the ingredient the recipe calls for; otherwise you will end up with a similar but still completely different result.

Mascarpone has a high-fat content, typically around 60-75%, giving it a smooth and velvety texture. It is made by adding bacterial cultures to heavy cream and allowing it to ferment, resulting in a thick and creamy product.

Full-fat Greek yogurt can be a fantastic substitute for mascarpone cheese in various recipes. Its thick and creamy texture closely resembles that of mascarpone, making it an excellent alternative for those looking to reduce their calorie or fat intake.

To make this mascarpone substitute, mix together 12 ounces of room temperature cream cheese (1 ½ blocks) with ¼ cup of heavy whipping cream and ¼ cup of sour cream until combined. The whipping cream will cut some of the tanginess of cream cheese while mimicking mascarpone's smooth, velvety texture.

How to stop mascarpone curdling? ›

Mascarpone has a very high fat content and so will split more easily than double/whipping cream or cream cheese. Once the mascarpone has split it is quite difficult to recover, though if you catch it early (very fine grains) sometimes you can correct it by very gently whisking in (by hand) a little cream.

A closed package of mascarpone will last in the fridge until its best-by date. If you've already opened it, the clock starts ticking, and you have around 1 week to use it all up.

The other main reasons the mixture would be runny is if other liquid ingredients have been added first, or if the mascarpone has been beaten so much that it has curdled (then you will get water separating out from the cheese curds).

Signs of Mascarpone Spoilage

Texture: Fresh mascarpone is known for its creamy and smooth consistency. If the texture appears lumpy, grainy, or separated, it may indicate spoilage. Any deviation from its typically soft and spreadable state should raise concern.

Place the whole thing in the fridge overnight to strain. If it's not firm enough, just leave it a couple of hours longer. You should end up with about 1 ¼ cups. Remove mascarpone from the cloth and place in an airtight container.

To make this mascarpone substitute, mix together 12 ounces of room temperature cream cheese (1 ½ blocks) with ¼ cup of heavy whipping cream and ¼ cup of sour cream until combined. The whipping cream will cut some of the tanginess of cream cheese while mimicking mascarpone's smooth, velvety texture.

Substituting Mascarpone For Cream Cheese

Mascarpone is richer and creamier than cream cheese, but works well in recipes like cake frosting. It's not as salty or tangy as some brands of cream cheese, so taste the frosting to see if it needs a pinch of salt or a few drops of lemon juice for balance.

If you think Mascarpone is just like cream cheese, you'll be surprised and probably delighted to learn Mascarpone is richer and sweeter. Mascarpone has a more velvety texture, lending it to easier spreading and opening up possibilities as both a cream cheese substitute and the star of its unique set of dishes.